Thick-cut fresh tortilla chips get soaked in rojos sauce and runny egg yolks without getting soggy in this Chilaquiles Rojos with Fried Eggs and Cotija recipe:
2 dried chiles de árbol, stemmed and seeded3 medium garlic cloves, unpeeled1 bunch fresh cilantro, leaves and stems separated, divided8 ounces queso fresco, crumbled Preheat broiler with oven rack in middle of oven. Place tomatoes, cut sides up, and onion on a rimmed baking sheet, and broil in preheated oven on middle rack until charred, 16 to 22 minutes. Let cool 15 minutes, and set aside.Meanwhile, heat a large cast-iron skillet over medium.
Drain, reserving 1 1/2 cups cooking liquid.Combine tomatoes, onion, garlic, chiles, oregano, salt, reserved cooking liquid, and 1 cup cilantro stems in a blender. Process until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set red chile sauce aside.Heat oil in a large nonstick skillet over medium. Crack eggs into skillet, leaving 1 inch between them. Cook until edges are set and starting to brown, about 2 minutes.